Ragged Vegetables – Lompemous

This stew was usually cooked from the cabbage scraps left over from cutting the white cabbage.

Cut the cabbage into coarse pieces and sauté in fat. Remove the peel from the potatoes, cut them into cubes and add them. Add water, season with caraway seeds and cook until tender. Season with salt and bind with flour.

Elsewhere the dish is also known as Schlabbegemois, Hitschelkraut, Lombegemois, Fousslabbegemois or Lombe and Flieh.

the period between 1875 and 1925) **

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